Creamy Lemon Crumble Bars

These Lemon Crumble Bars have a tangy, creamy lemon filling over an oat base with crunchy crumble on top.

5 from 48 votes

Print Pin

Course: sweets

Cuisine: Slices

Prep Time: 10

Cook Time: 38

Chilling Time: 2

Total Time: 2 48

Servings: serves

Calories: 363kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave, stove-top or Thermomix
Oven

Ingredients

1 ¼ cups (155g) plain flour
1 ¼ cups (110g) rolled oats
½ teaspoon salt
½ teaspoon bi-carb soda
½ cup (100g) raw sugar
½ cup (80g) brown sugar firmly packed
¾ cup (170g) unsalted butter melted
1 teaspoon vanilla extract , or vanilla essence
395 g sweetened condensed milk
1 tablespoon lemon zest finely grated, approximately 1 lemon
⅓ cup lemon juice approximately 2 lemons
2 large egg yolks
½ teaspoon lemon extract optional

Instructions

Conventional Method

Preheat oven to 170 degrees celsius (160 degrees if fan forced).
Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
In a large bowl, mix together flour, rolled oats, salt and bi-carb soda.
Add the raw sugar and brown sugar to the bowl and mix until combined.
Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
Remove from oven and set aside (leave the oven turned on).
In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
Pour mixture over crumb crust in baking dish and spread in an even layer.
Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares.
Store in an airtight container in the refrigerator.

Thermomix Method

Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
Melt the butter and vanilla in the Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and set aside (leave the oven turned on).
Peel the zest (yellow part only) off a lemon using a grater or knife. Place the zest into the Thermomix bowl and grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
Pour mixture over crumb crust in baking dish and spread in an even layer. Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares. Store in an airtight container in the refrigerator.

Video

Notes

Lemon extract - this is entirely optional. It gives a more intense lemon flavour to the slice when used.

Storing & Freezing - Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Allow to defrost in the fridge for a few hours before consuming.

Nutrition